FIRE Lifestyle: Food Reviews

Blog Labels

I have decided to better organise my blog by using labels. From work, I know that maintaining and updating metadata is tedious so I am just starting with a couple of simple labels

• FIRE Lifestyle: For my travel, food, and other posts about how someone who is Financially Independent spends his money
• Credit Cards: My own experiences with Credit Cards 
• Health & Fitness: Health is Wealth!
• No Label: Probably everything else pertaining to my investments

Gyukatsu or beef cutlet is just lovely. When in Kyoto, I am more of a fan of Gyukatsu Kyoto Katsugyu because of their wider selection of cuts of meat compared to Gyukatsu Motomura which is more 'mass market'. Do note that not all menu items are Japanese beef. They also use Australian beef. That's why my go-to order is the Wagyu Sirloin which is Kuroge Wagyu beef. 

The beef already comes prepared medium-rare, so you just press it briefly on the hot plate to make it medium and a bit warmer. I have seen so many Westerners just put the cutlets on the hot plate for ages as they seem to only take their beef well done. One American group recently asked the waiter to relight the fire as they had been cooking the beef for so long the fire had gone out!

I have tried the Singapore version at One Holland Village and the beef was strangely not as good. I have eaten at a Kyoto outlet 3 times in the last 9 months so I still have a good "memory" of what is good Gyukatsu.

Tonkatsu on the other hand, is pretty good in Singapore, with Iberico pork options roughly comparable to premium Japanese pork. On the other hand, the traditional high temperature cooking doesn't allow you to taste the subtleties between different types of pork. "White" Tonkatsu  are pork cutlets cooked at a low temperature which makes the meat look "white."  

Because the cutlets are cooked on the spot at low temps, it takes 20minutes so it probably won't be viable in Singapore where high rents mean you really need to move products quickly.  Also, they need to be certified pathogen free (Japan has pathogen free certification).

Hakkinton Pork comes from Iwate Prefecture and has more fine muscle fibres and you can experience the chewy texture. First-timers that want softer meat can go for Hayashi Pork from Chiba prefecture. (I've taken both types and like both).

Price-wise, its still cheaper than Wagyu Gyukatsu. As for regular Tonkatsu, I actually quite like Matsunoya's 800+yen 'fast food' Tonkatsu or if I want ambience, then Katsukura in Kyoto. (not to be confused with local Tonkatsu chain Katsuya).

Finally, Kobe Beef and A5 Wagyu in general. As I want to keep my cholesterol down, I generally avoid eating steak in Singapore and eat steak when I visit Japan (3-4 times a year). Since I eat steak so rarely, I want to make it count and not spend my 'saturated fat' quota on cheap coffeeshop steak but on something good.

A5 Wagyu served Teppanyaki style is great. You get the experience of a chef preparing the meal for you and what is usually pretty good ambience if you choose a nice restaurant. If you eat steak rarely, make it count.

While eating in Mouriya in Kobe was a very nice experience, I don't actually find Kobe beef to be that fantastic (sacrilege?). The meat is softer and more tender, but is it also a question of fat content? I am honestly totally ok with regular high quality A5 Wagyu served in a nice setting (actually Mouriya also serves regular A5, not just Kobe beef, but if one goes to Mouriya, might as well go for the Kobe beef?)